With the official first day of summer almost upon us it's time to think about great summer recipes. Do you have a perfect summer food memory? Every great celebration is accompanied by food and summertime offers up some of the best. I know I have many of them, from taking that first bite of juicy summer tomatoes to making homemade ice cream. Going to the beach, camping outside, picnics, and barbecues. Grilled burgers, creating fantastic potato salads, baked beans, steaks, grilled fresh salmon or halibut with fresh fruit salsas to fresh summer vegetables and juicy delicious fruit, the possibilities for mouthwatering summer foods are endless.
When the temperatures start to soar these recipes will be a hit around the pool, patio or where ever you find you are enjoying summer fun with family and friends. On a hot lazy day do you pray for a cool breeze to refresh you? Try chilled summer soups, they are refreshing options to serve with a delicious sandwiches. Think of gazpacho and using fresh farm market vegetables. Do you feel like being the envy of your neighborhood with your grilling repertoire? Burgers, brats, ribs, steaks, seafood and chicken along with grilled vegetables and summer fruits. Summer is the best time to luxuriate in a big beautiful fresh summer salad. All the ingredients you purchase from the farmers markets should make you want to start creating the minute you start shopping; let your imagination run wild with ideas. The more colors and textures you add, the more interesting and flavorful your salads will be. Light summer entrees are a really great way to beat the heat and serving grilled or fried chicken (chilled) sounds delightful. Add some spice with a mustard or citrus marinade using fresh limes and cilantro. Summer sandwiches such a crisp BLT with summer tomatoes, thick cut apple smoked bacon on crunchy sourdough with a slathering of homemade mayonnaise sounds like a plan. Don't forget the summer fruits, chilled watermelon, big fat plump strawberries dipped in chocolate, blueberries, apricots, peaches and all those delicious berries. Ahhh, and how can I forget glistening, sweet and fresh corn-on-the-cob. It's worthy of any side dish, dripping in butter, salt and freshly ground black pepper or grilled with fresh lime juice and butter.
However you delight in your summer, have a fun-filled one with lots of wonderful foods being served and stay cool. I hope you savor the recipes listed below.
Summertime Crab Dip
1/2 cup mayonnaise
1/2 cup sour cream
2 scallions, finely minced including green part
1 1/2 tsp. fresh dill, chopped
1 tsp. fresh lemon zest
2 tsp. fresh lemon juice
1/4 tsp. Worcestershire sauce
salt and freshly ground black pepper
3 cups lump crab meat, picked over
Combine mayonnaise, sour cream scallions, dill, zest, juice, Worcestershire sauce, Tabasco, salt, pepper mixing to combine. Gently stir in crab and place into pretty serving bowl, cover and chill for a couple of hours. Serve with crudities, crackers, baguette slices.
Spicy Shrimp - I certainly do enjoy these delicious morsels
Sauce
1/4 cup ketchup
2 Tbl. hoisin sauce
1 tsp. Worcestershire sauce
1 tsp. toasted sesame oil
1 Tbl. cornstarch
1 Tbl. sherry (something you would drink)
1 1/2 lbs. fresh large shrimp, peeled and cleaned
2 garlic cloves, minced
3 scallions, chopped including green part (chop another 1 or 2 for garnish)
3 tsp. fresh ginger, peeled and minced
pinch of red pepper flakes
oil
Fresh cilantro, rough chopped (garnish)
Into a bowl combine sherry and cornstarch whisking to combine, season shrimp with some salt and pepper and add to bowl tossing in sherry and let stand for 30 minutes. Sauce; into a bowl combine the ketchup, hoisin, Worcestershire and sesame oil. Into a saute pan, add good drizzle of oil, add garlic, scallions, ginger and red pepper flakes, stirring to cook. Add the shrimp and stir cooking until they turn pink, add sauce and cook stirring about 1 minute. Tumble shrimp out onto a serving platter and garnish with scallions and some cilantro. These can be served as an appetizer or entree.
Green Goddess Dressing - use on salads, fresh sliced tomatoes, as a dip, drizzled over grilled fish or chicken. I personally love this dressing, as does my husband
1/2 cup plain Greek yogurt
1/2 cup sour cream
3/4 cup mayonnaise
2 tsp. fresh lemon juice
Tabasco, a splash
1 garlic clove, finely minced
3 anchovy fillets
2/3 cup fresh parsley
1/4 cup fresh chives or I also use scallions (use 5 sliced including green part)
1/2 cup fresh basil leaves
salt and freshly ground black pepper
Note; if you don't care for tarragon, (I don't) replace the basil for fresh tarragon
Into a blender add yogurt, sour cream, mayonnaise, lemon juice, Tabasco, garlic, anchovies and pulse to smooth, then pulse in the herbs, pulse just a few seconds. all ingredients to mince, taste and add salt and pepper.
Mango Margaritas
2 Tbl. water
2 Tbl. sugar
1/2 cu fresh orange juice
1/2 cup tequila
1/2 cup mango nectar
1/4 cup fresh lime juice
1/4 cup Triple Sec
3 cups fresh mango's, peeled, seeded and chopped
Ice
salt for rimming glasses and fresh lime juice for rimming glasses
fresh lime wedges, garnish
Into a small saute pan add water and sugar and cooking stirring to dissolve sugar. Into a blender add this mixture along with the orange juice, tequila, nectar, lime juice, Triple Sec and mango's, pureeing to smooth, add in about 1 cup of ice and pulse stir in a pinch of salt. With your serving glasses, turn upside down and place rims into fresh lime juice then dip into salt. Pour in margaritas and garnish with a lime wedge.
Adult Berry Shake - my mother loved these
2 cups vanilla ice cream (good quality)
1/2 cup fresh blackberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup whole milk
3 Tbl. heavy whipping cream
1/4 cup brandy
Fresh mint leaves
Place all ingredients into a blender and puree. Pour into small glasses and garnish with a berry and mint leaf.
Peach Lemonade
8 cups chilled water
2 cups fresh peaches, peeled, pitted and chopped
1 1/2 cup sugar
2 cup fresh lemon juice
8 cups ice
2 fresh peach, peeled, pitted and sliced into 8 pieces
Into a large saucepan add water, peaches and sugar and bring to a boil, reduce heat and simmer about 3 minutes. Place into a blender let stand 20 minutes to cool with lid removed. After 20 minutes, puree with lid on and pour into a large bowl. Cover and refrigerate about 3 hours. Pour this mixture through a fine mesh sieve into a clean bowl, discarding solids. Stir in lemon juice. Pour ice into glasses and add lemonade garnishing with a peach wedge. This goes fast so I would make a larger batch.
Sangria - I love Sangria and make many versions - this one is for my neighbor Lisa
1 cup fresh sweet cherries, pitted and halved (I like Rainier)
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh strawberries, quartered
1 large juicy sweet nectarine, pitted and chopped
1/3 cup brandy
1 cup apricot nectar, chilled
1 (750 mil) bottle of Cava or Champagne, chilled
Into a large pitcher add the cherries, blueberries, raspberries, strawberries, nectarine and brandy and chill for a couple of hours, stir in the nectar and Cava or Champagne and serve. Add some ice to wide rimmed wine glasses and add sangria.
Lime and Watermelon Beverage
1 1/4 cups cold water
1/2 cup sugar
1/3 cup fresh mint, chopped
1 Tbl. EACH fresh grated lime and lemon zest
12 cups seedless watermelon, peeled and cut into chunks
1/4 cup fresh lime juice
3 Tbl. fresh lemon juice
Into a saucepan add water and sugar, bring to a boil, reduce to simmer stirring to dissolve sugar (simple syrup). Remove from heat and stir in the mint, lime and lemon zest, let steep 20 minutes. Strain this into a fine mesh sieve into a large bowl and discard solids. Into a blender add 1/3 simple syrup and 1/3 watermelon and puree. Pour into a large pitcher and continue processing two more times the watermelon and syrup. When complete stir in the lime and lemon juice stirring to combine. Cover and refrigerate to chill, remove and stir. Add ice to glasses and pour in mixture.
Perfect Summer Tomato Open-faced Appetizers
1 (8 oz.) package cream cheese, soft
2 English cucumbers, seeded and finely diced
1/2 small red onion, diced
2 tsp. fresh dill, chopped
2 Tbl. fresh chives, minced
Tabasco, just a splash
1 tsp. fresh mint, chopped
2 tsp. fresh lemon juice
1 tsp. white wine vinegar
salt and freshly ground black pepper
3 large juicy summer tomatoes (red, yellow, orange or mixture of) cut into 1/2-inch slices
1 large thick baguette, sliced on diagonal about 1/2-inch thick (lightly toasted)
Olive oil
Into a bowl combine the cream cheese and beat with a hand mixer to smooth, stir in cucumbers, onion, dill, Tabasco, chives, mint, lemon juice, vinegar and mix to combine, taste and adjust flavorings. Smear onto toasted baguette slices and top with tomatoes, salt, pepper and just a drizzle of olive oil.
Japanese Cellophane Noodle Salad - I love this salad so much I could eat an entire bowl all by myself
8 oz. cellophane noodles
6 Tbl. rice vinegar
1 Tbl. sugar
1 tsp. soy sauce
1 tsp. salt
1 English cucumber
1/4 tsp. red pepper flakes (my addition as I love them)
Black sesame seeds
4 scallions, thinly sliced on diagonal including green part
Into a large bowl add noodles and fill bowl with very hot water. Let sit until noodles are clear and tender. Drain, rinse in cold water and drain again (I also pat with some paper towels). Into a bowl add the vinegar, sugar, soy and salt and whisk to dissolve sugar and salt. Gently mix in the noodles and refrigerate. Rinse the cucumber, remove some of the seeds, slice in half lengthwise and slice into very thin pieces on diagonal, place into a colander and sprinkle with some salt and allow to sit for about 30 minutes. Rinse in cold water, drain well and pat dry with paper towels. Mix the cucumbers with the salad and refrigerate about 20 more minutes. Pour salad onto serving platter and sprinkle on some sesame seeds and the scallions.
French Summer Salad
Vinaigrette
3 Tbl. champagne vinegar
3 Tbl.olive oil
1 tsp. honey
2 tsp. Dijon
1 Tbl. fresh tarragon, sliced
salt and freshly ground black pepper
8 fingerling potatoes
2 cups haricot verts
5 cups romaine lettuce, torn
4 hard boiled eggs, chilled and cut into wedges
1/3 English cucumber, chopped
1/2 cup pitted nicoise or Kalamata olives
5 red radishes, thinly sliced
1 small shallot, thinly sliced
1/4 cup fresh parsley, rough chopped
Croutons, if desired and homemade are best
Into a pot of boiling salted water add potatoes and cook until almost tender, then toss in beans and cook about 4 minutes, immediately drain and plunge into an ice water bath to chill. Drain well and pat dry with paper towels. Slice the potatoes into about 1/2-inch rounds. Slice the beans into about 2-inch slices on diagonal. Into a jar with lid add the olive oil, vinegar, salt, pepper, honey and Dijon shaking well to combine, taste and adjust flavorings. Into a large bowl add lettuce, beans, potatoes, cucumber, olives, radishes and shallots, pour over dressing and toss to combine. Pour salad onto serving platter and top with egg wedges and sprinkle on parsley. Garnish with croutons if desired.
2 large pink grapefruit, peeled and sectioned (over a bowl to catch juice)
1 lb. large shrimp, peeled and cleaned
1 English cucumber, sliced in half lengthwise, lightly seeded and diced
1/2 red onion, julienned
1/4 cup fresh basil leaves, chiffonade
1/4 cup fresh cilantro, rough chopped
2 scallions, thinly sliced on diagonal including green part
1/4 cup salted whole cashews
1/4 cup coconut
1 Thai red chili, minced
Mixed greens
Vinaigrette
1/3 cup fresh lime juice
3 Tbl. fish sauce
1 Tbl. soy sauce
2 Tbl. brown sugar
2 tsp. Thai chili sauce
Into a pot of boiling salted water add shrimp and cook to pink, drain well and plunge into ice bath. Into a small saute pan add coconut and cook stirring to light golden brown, remove. Remove shrimp from ice, drain well and pat shrimp with paper towels to remove any excess moisture. Pour shrimp in to a large bowl and drizzle with some dressing tossing to combine. Vinaigrette; into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. Onto a serving platter add greens and drizzle with a touch of dressing tossing to combine. Add grapefruit, cucumber, onion, basil, cilantro, scallions, coconut, chilies, shrimp and cashews, drizzle with remaining dressing.
Mediterranean Style Chilled Green Beans
4 cups haricot verts
1/2 cup kalamata olives, pitted and sliced in half
1 shallot, thinly sliced julienne
1/4 cup extra virgin olive oil
3 Tbl. red wine vinegar
1 tsp. sugar
3 tsp. grainy mustard
salt and freshly ground black pepper
Feta cheese, large crumbles
Place the beans into a pot of boiling salted water for about 3 to 4 minutes, remove to ice bath to stop cooking. Drain and pat dry with paper towels. Into a glass bowl whisk the olive oil, red wine vinegar, sugar, mustard, salt and pepper, taste and adjust flavorings. Add beans, olives, shallots and mix to combine. Cover and chill about 2 hours. To serve; sprinkle on feta cheese.
Peach Salsa - great on grilled chicken, fish or pork and perfect over a heavenly fish taco
5 large juicy peaches, peeled, pitted and diced
1 or 2 jalapenos, minced (seed if desired)
salt and freshly ground black pepper
1/2 medium red onion, minced
1 small red bell pepper, seeded and diced
1/2 cup fresh cilantro, chopped
2 Tbl. fresh mint, minced
1 large fresh lime, juiced
1/4 to 1/2 tsp. chili powder
Into a bowl add ingredients, mix gently and refrigerate.
Asian Chicken Salad
1 lb. fresh asparagus, trimmed and sliced on diagonal into 2-inch pieces
2 large juicy oranges
1 medium cabbage, shredded
1/4 of a small red cabbage, shredded
1 large carrot, peeled and shredded
3 cups poached chicken breast, shredded (you can use grocery store rotisserie chicken if desired)
2 large avocados, peeled, pitted and chopped
5 scallions, sliced on diagonal including green part
1/4 cup fresh cilantro, rough chopped
3 Tbl. sesame seeds, lightly toasted
Dressing
1/4 cup seasoned rice vinegar
2 to 3 Tbl. brown sugar
2 Tbl. soy sauce
1 1/2 Tbl. Sriracha (or more if you like spicier)
2 tsp. fresh ginger, peeled and grated
1/4 cup vegetable oil
Peel and remove white pitch from oranges over a bowl to catch juice. Dressing; into a jar with lid add ingredients along with orange juice and shake well, taste and adjust flavorings adding salt and pepper. Into a pot of boiling salted water add asparagus and cook for just a couple of minutes, drain well and plunge into an ice bath. Into a large bowl add the shredded cabbages, drained and patted dry asparagus, avocados, chicken, orange segments, carrot, cilantro, scallions and toss with some dressing. Pile onto a serving platter and garnish with sesame seeds.
Grilled Corn Side Dish - love this
8 large ears fresh corn-on-the-cob, husked
3 fresh limes
3 Tbl. mayonnaise
2/3 cup feta cheese, crumbled
1/4 cup fresh chives, sliced
salt and freshly ground black pepper
Cut 2 of the limes in half and juice. Preheat your grill to high. Rub the corn with mayonnaise and season with salt and pepper. Grill corn covered about 12 minutes, turning with tongs occasionally, you want nicely charred cobs. Remove from grill and with a sharp knife remove kernels from cobs and place into a large bowl. Stir in lime juice, feta and chives. Slice remaining lime into wedges and serve alongside.
Fresh Shrimp Salad
1 lb. penne or large shell pasta
2 cups frozen peas, thawed
4 celery stalks, thinly sliced on diagonal
1/4 cup fresh parsley, chopped
1 1/2 lbs. medium fresh shrimp, cleaned and shells removed
5 scallions, thinly sliced on diagonal including green part
salt and freshly ground black pepper
Tabasco
1 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
Fresh lemon slices for garnish
Into a pot add shrimp cover with cold water, add some salt and bring to simmer cooking until they turn pink. Immediately drain and plunge into ice bath until chilled. Remove and pat dry with paper towels. Into a large pot of boiling salted water add pasta and cook al dente. Drain well and plunge into an ice bath, drain well again, pat dry and pour into a large bowl. Add cooked shrimp, celery, parsley, and scallions. Into a bowl whisk the mayonnaise, sour cream, Tabasco, zest, lemon juice, salt and pepper. Pour into the pasta and mix to combine. Cover and chill until ready to serve. Pour onto serving platter lined with green leaf lettuce and garnish with lemon slices.
Asian Salmon Summer Rolls
Sauce
6 Tbl. creamy peanut butter, place in microwave just to slightly melt
1/2 cup hoisin sauce
1/2 cup water
1 1/2 Tbl. fish sauce
1 tsp. rice vinegar
1 tsp. toasted sesame oil
2 tsp. fresh ginger, peeled and grated
pinch of red pepper flakes
Rolls
4 oz. dried vermicelli
8 round rice papers
1/2 cup or so of fresh pea shoots (can't find them you don't have to use)
16 oz. piece of grilled salmon, cut into 8 long thin pieces
5 scallions, sliced in half lengthwise, then sliced into 4-inch pieces including green part
fresh cilantro leaves
Sauce; into a bowl whisk the ingredients together, taste and adjust flavorings. Rolls; into a small saucepan add water, bring to a boil, remove from heat add vermicelli and let soak about 5 to 6 minutes, drain well run under cold water, drain again and pat dry with paper towels. Into a large shallow plate or bowl add warm water and dip wrappers into warm water for about 5 seconds, remove and place onto clean kitchen towel. Onto work surface lay wrapper flat, add some vermicelli, pea shoots, scallions, salmon and cilantro so it looks pretty after you roll up burrito style and slice with a very sharp knife on diagonal. Continue making remaining rolls, place onto serving platter and add bowl of sauce to dip rolls into.
Chicken Yakitori - love these
2 lbs. boneless skinless chicken breasts (you can use what you like)
1 cup dark soy sauce
1 cup mirin
4 Tbl. sake
2 Tbl. brown sugar
4 garlic cloves, peeled and smashed
2 tsp. fresh ginger, peeled and grated
Fresh scallions, sliced about 2-inches including green part
Wooden skewers, soaked in cold water 30 minutes
Marinade; into a saucepan add soy, mirin, sake, brown sugar, garlic and ginger, bringing to a simmer cooking about 10 minutes to thicken. Remove from heat and cool. Cut chicken into 2-inch pieces and add to glass baking dish. Pour this over the chicken and mix to combine, chilling in refrigerator about 4 hours. Preheat your grill. Skewer the marinated chicken with scallions onto skewers and place onto grill cooking until charred done, turning half-way through cooking time. Pile onto serving platter and garnish with fresh cilantro.
Fresh Corn, Chicken and Pasta Salad
1 lb. penne or large elbow pasta
4 large ears of fresh corn-on-the-cob, sliced from cobs
1 medium red onion, julienned
1 cup pear tomatoes, sliced in half
1/2 cup fresh basil leaves, chiffonade
1/4 cup fresh parsley, chopped
4 celery stalks, thinly sliced including leafy tops
3 to 4 cups poached chicken, shredded (or you can use grocery rotisserie chicken)
Dressing
2/3 cup mayonnaise
1/4 cup sour cream
1 fresh lime, juiced and zested
1 garlic clove, finely, finely minced
salt and freshly ground black pepper
Tabasco, just a splash
1 tsp. Dijon
salt and freshly ground black pepper
Into a bowl add dressing ingredients, whisk, taste and adjust flavorings. Into a large pot of boiling salted water add pasta and cook al dente, drain well and plunge into an ice bath to cool. Drain well and pat dry with paper towels. Pour pasta into a large bowl, stir in some dressing. Add corn, red onion, celery, tomatoes, chicken, parsley and basil, add more dressing and mix to combine, taste and adjust flavorings with salt and pepper. Pile onto a platter lined with red leaf lettuce. Note; if desired you can grill the corn on the cob before slicing off kernels.
Easy Oven Pork Ribs
3 lbs. baby back ribs, membranes from underside removed - if you don't want to do this ask the butcher
Sauce
1 1/4 cups ketchup
2/3 cup honey
2 Tbl. olive oil
4 to 5 garlic cloves, minced
1/4 cup Dijon
1/4 cup apple cider vinegar
2 Tbl. Worcestershire sauce
3 Tbl. soy sauce
1 white onion, minced
2 tsp. chili powder
1 small jalapeno, seeded and finely minced
salt and freshly ground black pepper
Into a saute pan add olive oil adding onion and jalapeno cooking to soften. add garlic and cook stirring to soften. Stir in ketchup, honey, Dijon, apple cider vinegar, Worcestershire sauce, chili powder, soy, salt and pepper. Cook for a few minutes, taste and adjust flavorings. Remove and cool. Line a large baking dish with foil large enough to fit the ribs or use a deep sided baking sheet. Pour some of the cooled sauce onto bottom of foil covered pan. Add ribs on top and pour over remaining sauce. Cover with foil, place in refrigerator for a couple of hours. Remove and preheat oven to 350 degrees. Cook the ribs about 1 1/2 hours. Carefully remove ribs from pan and place ribs onto baking sheet and spoon sauce in pan over ribs baking for about another 30 minutes to brown and sticky. Remove from oven and let rest about 10 minutes before slicing and serving.
Perfect Corn Frittata - great from the oven, room temperature or even chilled (good for breakfast, appetizer, lunch, dinner or late snack with a crisp glass of chilled white wine)
1 1/2 cup fresh corn off the cob
1 large shallot, diced
salt and freshly ground black pepper
splash of Tabasco
1/4 tsp. smoked paprika
1/4 cup milk
3 Tbl. heavy whipping cream
8 large eggs
2 tsp. butter
1/4 cup fresh parsley, chopped
2 scallions, minced including green part
1/4 cup Parmesan cheese, grated
Into a medium saute pan (oven proof) add drizzle of olive oil add shallots and corn, stirring and cooking about 3 minutes. Add salt, pepper, and paprika. Pour mixture into a bowl to cool. Clean out pan. Into a bowl add eggs, milk, cream, Tabasco, salt and pepper, whisking to combine. Stir in corn mixture, along with scallions. Add butter to pan then add egg mixture gently stirring the mixture for a couple of minutes to keep from sticking to pan. Cook on low for about 3 to 4 minutes to set, then turn on broiler and place under broiler for just a minute or so to set, remove and sprinkle on cheese, place back under broiler to melt and get light golden brown. Remove and let rest before slicing into. Sprinkle on parsley.
Summertime Mediterranean Grilled Lamb Chops
8 lamb chops
2 garlic cloves, chopped
3 Tbl. fresh mint leaves, chopped
2 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
1 tsp. dried oregano
1/2 cup olive oil, divided
salt and freshly ground black pepper
2 large red bell peppers, seeded and quartered
1/4 cup fresh parsley, rough chopped
2 large ruby red tomatoes, sliced in half
1 large zucchini, sliced in half lengthwise
1 medium red onion, sliced into quarters
Feta cheese, crumbled
Into a ziplock type bag add 1/4 cup olive oil, garlic, mint, zest, salt and pepper stir to combine, add chops and close bag turning to coat chops. Heat grill and rub grate with oil. Place tomatoes, onion, zucchini and peppers onto grill, brush with some olive oil, season with salt and pepper and grill to get nicely charred. Remove to cutting board. Chop the grilled vegetables and place into a bowl, stir in the lemon juice, 1/4 cup olive oil, salt, pepper, oregano and parsley. Remove chops from marinade and discard marinade. Grill the chops to desired doneness. Place grilled chops onto serving platter and mix the grilled vegetable mixture again spooning some over each chop. Sprinkle some feta over each chop. Pour remaining sauce into a bowl and serve alongside.
My Delicious Barbecued Potato Salad
4 lbs. red potatoes
7 slices thick cut smoked bacon, sliced
5 scallions, thinly cut on diagonal including green part (few extra for garnish)
4 stalks celery, slice thinly on diagonal including leafy tops
6 red radishes, sliced in half and thinly sliced
1/4 cup fresh parsley, chopped
Dressing
5 hard boiled eggs, peeled and mashed
1 cup mayonnaise
1 Tbl. Dijon
3 Tbl. red wine vinegar (2 Tbl. for potatoes, 1 Tbl. for dressing)
1 tsp. smoked paprika
2 to 3 Tbl. spicy barbecue sauce
salt and freshly ground black pepper
Into a large pot of boiling salted water add potatoes and cook to tender. Drain well and place into a large bowl, pour over 2 Tbl. red wine vinegar and toss, with a potato masher, mash lightly. Into a saute pan add bacon and cook to brown and crisp. Drain well on paper towels. To the bowl of potatoes add celery, scallions, parsley, radishes and mix in some dressing to desired consistency. Cover and chill. Remove and stir in bacon, pour into serving bowl or onto platter. Garnish with extra scallions. Dressing; into a bowl add mayonnaise, mashed eggs, Dijon, 1 Tbl. red wine vinegar, barbecue sauce, salt and pepper and mix to combine, taste and adjust flavorings.
Summer Corn and Crab Soup - mmmm
1 sweet Walla Walla onion, chopped on similar onion
1 garlic cloves, finely minced
6 cups fresh corn off the cob
salt and freshly ground black pepper
Tabasco, just a splash
2 lbs. lump crab meat
1/4 cup fresh basil leaves, torn
2 cups fish stock or chicken stock
3 cups milk
1/2 cup heavy whipping cream
Into a stock pot add pat of butter and drizzle of olive oil. Add onion and cook stirring to soften, add garlic and cook to soften. Stir in corn, stock, milk, salt, pepper and Tabasco. Turn to simmer and cook for about 15 minutes to slightly soften corn, stir in cream and cook about another 10 minutes, stirring. Be careful so corn doesn't burn. Place half of the corn and stock into blender and puree, pour back into pot. Taste and adjust flavorings. Gently stir in crab. Serve in bowl and add sprinkling of basil to each bowl.
My Grandmother Villa's Macaroni Salad Recipe
16 oz. large elbow macaroni
3/4 cup mayonnaise
1/4 cup sour cream
2 Tbl. cider vinegar
1 Tbl. yellow mustard (I use Dijon)
2 tsp. sugar
1/4 tsp. celery seed
3 Tbl. pickle relish (she used sweet, which I don't care for so I use bread/butter and baby dill pickles chopped finely)
4 scallions, sliced thinly on diagonal including green part
1 large green bell pepper, seeded and diced
4 celery stalks, thinly sliced on diagonal including leafy green part
4 hard boiled eggs, chilled, peeled and mashed
1 1/2 cups cooked ham, diced (I purchase a thick cut of deli style black forest ham) my mom and grandmother used leftover baked ham, which is perfect for this
1 carrot, peeled and shredded
1 1/2 cups cheddar cheese, shredded
salt and freshly ground black pepper
1/2 cup fresh parsley, chopped
Into a pot of boiling salted water add pasta and cook al dente, drain well and plunge into ice bath, drain well again patting dry with paper towels. Pour into a large bowl. Into a bowl whisk the mayonnaise, sour cream, mashed hard boiled eggs, vinegar, sugar, celery seed, relish, salt and pepper. Pour into pasta and gently mix. Add remaining ingredients stirring to combine. If you decide you want more of one item add it to your taste. Cover and refrigerate. When ready to serve, place in pretty serving bowl or pile onto a serving platter.
Pork Burgers
2 lbs. ground pork
1 small onion, minced or 4 scallions, finely minced including green part
3 garlic cloves, finely minced
1 chipotle, finely chopped and about 2 Tbl. adobo sauce
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Burger buns (good quality)
Butter, soft
Slices of Jack cheese
Accompaniments; chutney, mayonnaise, crisp lettuce, sliced summer tomatoes, sliced avocados (Note; I like to mix the mayonnaise with some chutney and just a touch of fresh lime juice)
Prepare your grill. Into a large bowl add pork, onion, garlic, lime juice, chipotle and sauce, salt and pepper. Mix well and with your hands a little wet form into patties and place onto parchment lined baking sheet. Place burgers onto grill you have brushed with oil. Cook until done. Butter the buns and place onto grill to get lightly golden brown. Remove and place onto serving platter, add pork burgers to each bun and serve with accompaniments.
Green Bean and Egg Salad
3 cups haricot verts
3 eggs, hard boiled and chopped
5 slices thick cut bacon, sliced
4 cups mixed baby greens
2 Tbl. fresh basil, chopped
1/4 cup fresh parsley, chopped
Dressing
1/4 cup olive oil
2 - 3 Tbl. red wine vinegar (I like a sharp vinegar taste)
1 Tbl. Dijon
salt and freshly ground black pepper
Into a saute pan add bacon and cook to brown and crisp, remove to paper towels to drain. Add beans to a pot of boiling salted water and cook to crisp/tender about 3 minutes. Drain and refresh in an ice bath, remove and drain again pat dry. Slice beans on diagonal in half and place into a bowl. Dressing; into a jar with lid add ingredients and shake to combine, taste and adjust flavorings. Pour some dressing over beans and toss to combine. Onto a serving platter add greens/parsley and basil and drizzle over some dressing, tossing. Top with bacon, beans and chopped eggs.
Orange and Avocado Salad
3 juicy naval oranges
1 small jicama, peeled, quartered and thinly sliced
2 large avocados, peeled, pitted and sliced (spritz with fresh lime juice)
1/4 cup fresh cilantro, chopped
1 cup feta or goat cheese, crumbled
2 Tbl. fresh lime juice
1 Tbl. cider vinegar
pinch of cayenne
3 Tbl. extra virgin olive oil
salt and freshly ground black pepper
With a sharp paring knife, peel oranges and remove white pith. Over a bowl cut oranges into segments. Into a jar with lid add lime juice, any juice from the oranges in bowl, vinegar, cayenne, olive oil, salt and pepper and shake well to combine. Taste and adjust flavorings. Into the bowl with oranges add the jicama, avocados, cilantro and dressing mixing to combine. With a slotted spoon remove salad to a clean bowl or small serving platter and drizzle over more dressing. Top with cheese and cilantro.
Very Good Black Bean Burgers - always have loved vegetarian burgers and these are good. I received this recipe from a vegetarian friend from culinary school and I've changed it just a bit. Now, just because they are veggie burgers doesn't mean you can't add cheese or cooked bacon when serving, unless of course you are a full fledged vegetarian.
2 (15 oz.) can black beans, rinsed/drained place onto a baking sheet lined with paper towels
1 sweet white onion, diced
2 poblano chiles, finely chopped
2 tsp. paprika
2 tsp. cumin
1 tsp. dried oregano
1/2 chipotle pepper with adobo sauce, finely minced
1/2 cup bread crumbs
1/2 cup cornmeal, fine grind
2 eggs, beaten
salt and freshly ground black pepper
Accompaniments; hamburger buns (good quality), lettuce, sliced tomatoes, thin slices red onion, cheese if desired, ketchup, mayonnaise, mustard, pickles
Into a saute pan, add drizzle of olive oil adding onions and chiles cooking to soften. Add garlic and cook a couple of minutes, stir in the spices and cook stirring until they smell fragrant about 1 minute. Pour into a bowl and let cool slightly. To a food processor add beans and cornmeal pulsing a couple of times, you don't want the beans mushy. To the bowl with cooked veggies add bean mixture, eggs, bread crumbs, salt and pepper mixing to combine. Form the mixture into about 3/4-inch thick patties and place onto a platter and refrigerate about 20 minutes. Into a large saute pan, add a couple teaspoons of oil and add some of the patties, cooking about 5 minutes per side. Add to buns with accompaniments.
Asian Grilled Pork Chops
4 double cut chops about 2-inches thick
salt and freshly ground black pepper
2 scallions,thinly sliced on diagonal including green part
Sauce
1/4 cup soy sauce
1/4 cup hoisin
2 Tbl. oyster sauce
2 Tbl. seasoned rice vinegar
1/4 cup dry sherry
1/2 tsp. five spice powder
Sauce; combine all ingredients into a saucepan and bring to a boil, whisking. Reduce heat to simmer whisking occasionally about 6 minutes. Pour into a bowl. Chops; heat grill and brush grill with oil. Add chops and leave on grill about 2 minutes, then with tongs rotate chops this is so you get great grill marks. Cover, tun chops over and grill 2 more minutes, turn again, cover and cook another 2 minutes Brush with a little sauce, cover and continue cooking about 12 more minutes or to desired doneness. Brush the chops again with some sauce and transfer to serving platter, scattering on sliced scallions. Serve with remaining sauce.
South of the Border Hot Dogs
Slaw
2 cups red cabbage, thinly sliced
3 cups white cabbage, thinly sliced
2 carrots, peeled and shredded
1/2 cup fresh cilantro, chopped
4 scallions, thinly sliced including green part
3 Tbl. olive oil
1/4 cup fresh lime juice
pinch of salt and freshly ground black pepper
1/2 tsp. sugar
1/2 tsp. chili powder
Hot dog buns, warmed
1 or 2 large avocados, peeled, pitted and thinly sliced
pickled jalapenos, drained
Pico de gallo
Sour cream
Hot dogs, I like turkey or chicken dogs, but whatever you enjoy
Into a large glass bowl add cabbages, carrots, cilantro, scallions and toss to combine. Into a jar with lid add olive oil, lime juice, salt, pepper, sugar and chili powder. Shake well to combine, taste and adjust flavorings. Pour over slaw mixture, cover and refrigerate. Heat grill and add dogs and cook until done. Butter buns if desired and place on grill for just a short time, add dogs to buns, add slaw and accompaniments.
Easy Breezy Summer Pasta
1 lb. penne or similar pasta
3 cups cherry tomatoes
3 Tbl. extra virgin olive oil
3 tsp. red wine vinegar
salt and freshly ground black pepper
pinch of red pepper flakes
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, chiffonade
1 Tbl. fresh lemon juice
1 cup goat cheese, crumbled
Note; you can also add about 6 pieces thick cut bacon, sliced and cooked to brown and crisp, or add some cooked salmon, flaked or shredded cooked chicken
Preheat oven to 400 degrees. Onto a baking sheet scatter the tomatoes, drizzle over some olive oil and add the vinegar, season with salt and pepper. Roast about 10 minutes or until a slight char is on tomatoes, you can also do this on outdoor grill which will keep the house cooler. Into a pot of boiling salted water, add pasta and cook al dente, drain well and pour into a deep sided serving platter. Pour over olive oil, lemon juice and season with salt, pepper and red pepper flakes, tossing to combine. Pour over charred tomatoes and top with basil, parsley and cheese. Serve with garlic bread and a summer salad. Note; you can also drain a can of albacore tuna and mix into pasta. Drizzle with lemon juice.
Indian Glazed Chicken
6 large bone-in chicken leg/thigh quarters
Marinade
3/4 cup plain Greek yogurt
2 Tbl. fresh minced ginger
1 Tbl. paprika
pinch of red pepper flakes
1 Tbl. fresh lime juice
1 tsp. chili powder
salt and freshly ground black pepper
1/2 tsp. turmeric
1/2 tsp. cumin
3 garlic cloves, minced
Raita
1 cup plain Greek yogurt
1 cup English cucumber, seeded and diced
2 Tbl. fresh mint, chopped
1/2 tsp. cumin
salt and freshly ground black pepper
Marinade; into a blender add all ingredients and process to smooth. Pour marinade into a large ziplock style bag and add chicken tossing to combine, turning to coat. Place this bag onto a baking dish and place in refrigerator for about 4 hours, turning occasionally. Raita; into a bowl add ingredients and mix to combine, cover and refrigerate. Prepare outdoor grill. Remove chicken from marinade and discard marinade. Spray grill with cooking spray and place chicken on grill, not too hot, close lid and cook about 90 minutes, turning chicken about every 20 minutes. Chicken will be done when thermometer reads 165 degrees. Place onto serving platter and add raita to a small bowl and serve alongside with some rice and grilled naan bread.
Summer Crab Salad on Tomato Slices
3 ears of fresh corn-on-the cob, husked
1 medium red bell pepper, seeded and diced
8 large beef steak tomatoes, sliced about 1/2-inch thick
1 1/2 lbs. lump crab meat
1/4 cup fresh basil leaves, chiffonade
1/2 red onion, minced
Creamy Dressing
1 large avocado, peeled, pitted and sliced
3 Tbl. fresh cilantro
2 garlic cloves, chopped
salt and freshly ground black pepper
1 tsp. honey (not too much)
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
Olive oil
Dressing; into a blender add ingredients except olive oil and pulse to smooth, pulse up to 1/4 cup olive oil to desired consistency, taste and adjust flavorings. Salad; heat grill and brush corn with butter, grill to get a nice char on corn, remove from grill and with a sharp knife slice off cob. Place into a large bowl. Add to bowl the red pepper, basil, red onion and crab, drizzle in a little dressing and gently stir don't break up crab. Place the tomato slices onto a large platter and arrange crab mixture onto each tomato, letting crab spill over. Drizzle a touch more dressing over each tomato. Serve with crusty Italian or French bread.
Summer Berry Pudding - love this
6 cups mixed summer berries
1/2 cup sugar
2 Tbl. sugar mixed with 1/2 tsp. cinnamon
1/4 cup fruit juice sweetened blackberry jam
1 Tbl. fresh lemon juice
6 Tbl. butter, soft
12 slices soft white bread, crusts removed
1 1/4 cups heavy whipping cream
3 Tbl. powdered sugar
1 tsp. pure vanilla extract
Into a saucepan add berries, sugar, jam and 1/3 cup cold water. Simmer about 8 minutes to dissolve sugar. Stir in lemon juice. Into the bottom of medium sized glass bowl add some of the berry mixture. Lay out bread onto work surface and butter each piece, then sprinkle on the sugar/cinnamon mixture lightly over each piece. Line bottom of bowl with bread, cutting to fit as needed. Add more berry mixture, more bread curving bread around bowl and do this twice more, ending with bread. Let cool then wrap bowl with plastic wrap and refrigerate overnight. Whipping cream; into a bowl add whipping cream and beat to almost stiff peaks, beat in powdered sugar and vanilla. Run a thin bladed knife around edge of bowl to unmold pudding and place a plate over top turning over to unmold. Serve with whipped cream and extra scattering of fresh berries and a couple of mint leaves.
Poke Cake - always loved these and there are many varieties to enjoy
1 box white cake mix (good quality) plus all the ingredients required for the recipe
Filling
1 (14 oz.) can sweetened condensed milk
3/4 cup heavy whipping cream
1/2 fresh lime, zested
1 drop green food coloring
1/2 cup bottled key lime juice
Topping
1 1/2 cups heavy whipping cream
1 tsp. pure vanilla extract
3 Tbl. powdered sugar
Garnish; fresh strawberries, sliced in half, fresh lime sliced
Prepare and bake cake mix according to package directions and pour into a 13x9 baking pan. Remove from oven and cool about 5 minutes. With the handle of a wooden spoon carefully poke holes over cake, but not clear through to the bottom of cake. Filling; into a bowl add condensed milk, whipping cream, lime zest and food coloring and whisk. Next stir in the lime juice and the mixture will start to thicken. Pour over cake and with an off- set spatula, gently spread the filling so it fills the holes in the cake. Refrigerate at least one hour or overnight. Topping; into a bowl add whipping cream and whip to almost stiff peaks, whip in powdered sugar and vanilla to combine. Spread liberally over cake making fluffy peaks while spreading. Garnish with strawberries and lime slices.
Rich Chocolate Orange Pudding Pie - mmmmm
Filling
3/4 cup sugar
1/4 cup cornstarch
1/4 cup unsweet cocoa (good quality)
pinch of salt
1 3/4 cups milk, divided
2 egg yolks
4 oz. bittersweet chocolate, chopped
1 tsp. pure orange extract
2/3 cup fresh raspberries (garnish)
Whipped Cream
1 cup heavy whipping cream
3 Tbl. powdered sugar
1 tsp. pure orange extract
Crust
30 chocolate wafer cookies
3 oz. bittersweet chocolate, melted
1 Tbl. canola oil
Crust; place wafers into food processor to grind finely. Add the 3 oz. melted chocolate and oil processing to combine. Press crust into bottom and up sides of a 9-inch glass pie plate. Freeze until set. Filling; into a large saucepan add sugar, cornstarch, cocoa and salt whisking to combine. Whisk in half of the milk and egg yolks to smooth, whisk in remaining milk. Cook mixture about 5 minutes until thickened and bubbly whisking constantly. Remove from heat and add the 4 oz. of chocolate and orange extract. Pour mixture into pie crust, cover and chill at least 4 hours or until set. To serve; into a bowl add whipping cream and beat to almost stiff peaks, stir in powdered sugar and extract. Pile onto pie and garnish with raspberries.
Simple Peaches Tossed in Rose Water
2 lbs. fresh juicy peaches, peeled, pitted and cut into 1/2-inch slices over a bowl
2 Tbl. orange flower water
Into the bowl you added peaches, along with the peach juice from cutting them, stir in the orange flower water and serve in pretty bowls. Add a mint sprig if desired.
Merlot Blackberry Granita - love this
4 cups fresh blackberries
3/4 cup water
1/2 cup sugar
1/2 cup merlot
1 Tbl. fresh lemon juice
1 (3-inch) cinnamon stick
Shortbread cookies (garnish)
Into a large saucepan add all ingredients except cookies (obviously) and bring to a boil stirring occasionally. Remove from heat and let stand 15 minutes. Strain the mixture through a fine mesh sieve over a bowl, do not press the berries. Reserve berries for another use, such as a fruit salad or over vanilla ice cream or pound cake with freshly whipped cream. Pour mixture into an 8-inch glass pan and place covered into freezer for 2 hours. With tines of a fork scrape mixture crushing any lumps. Freeze about 3 more hours, scraping with fork every hour. To serve; remove from freezer and scape again piling into small dessert cups or wide mouth wine glasses. Add shortbread cookie.
Very Delicious Raspberry Pie
5 cups fresh raspberries
6 stalks fresh rhubarb, sliced
1 cup brown sugar, packed
2 Tbl. quick cooking tapioca
1/4 cup cornstarch
2 Tbl. creme de cassis
pinch of salt
1 (9-inch) pie crust, homemade is best
Topping
6 Tbl. all purpose flour
1/4 cup sliced almonds
2 Tbl. brown sugar
2 Tbl. butter, cut into small pieces
1/4 tsp. almond extract
pinch of salt
Preheat oven to 350 degrees. Into a spice grinder grind the tapioca to fine ground. Into a bowl combine the tapioca, raspberries, rhubarb, brown sugar, cornstarch, salt and creme de cassis, tossing to combine. Let stand 10 minutes, then stir. Prepare crust and place into pie plate. Mix berry mixture again and pour into pie crust including any juices. Bake for about 40 minutes and I would suggest placing pie plate onto a baking sheet to prevent any spills. While pie is baking add topping ingredients to a food processor and pulse to combine into coarse crumbs. Turn up heat in oven to 375 degrees, remove pie and sprinkle over topping. Bake another 15 minutes to lightly golden brown, remove from oven to cool. Serve with vanilla or the honey ice cream recipe from below.
Honey Ice Cream
2 cups whole milk
3/4 cup honey
pinch of salt
2 eggs, beaten
2 cups heavy whipping cream
1 Tbl. pure vanilla extract
Into a large saucepan add milk and heat, but do not boil, add honey and salt. Pour a small amount of the hot liquid whisking into eggs to temper, then pour that mixture back into saucepan. Cook and stir in medium low for about 5 minutes. Cool to room temperature, then stir in cream and vanilla. Refrigerate to chill. Freeze in ice cream maker according to your directions. To serve; you can add some of those saved macerated blackberries from above granita recipe, mmmmm.
Perfect Lemon Cookies - these are great filled with vanilla or strawberry or other ice cream you enjoy and made into ice cream sandwiches.
2 1/4 cup all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/4 cups sugar
2 oz. cream cheese, soft, cut into small pieces
1 fresh lemon zested
6 Tbl. butter, melted
1/3 cup vegetable oil
1 egg
1 Tbl. fresh lemon juice
1 Tbl. milk
1 tsp. pure vanilla extract
1 tsp. pure lemon extract
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Into a bowl whisk the flour, salt, baking soda and baking powder. Into a bowl add sugar and lemon zest whisking to combine. Add cream cheese pieces and pour over warm butter, mixing to combine. Whisk in oil, egg, lemon juice, milk and extracts to smooth, finally stir in flour mixture to form a soft dough. Add some extra sugar to a bowl. Make 24 balls of dough forming each roughly the same size. Roll them into the sugar in bowl and place cookies 2-inches apart onto baking sheets. Bake one sheet at a time for about 13 minutes, remove baking sheet and place onto cooling rack for 5 minutes, then transfer cookies to cooling rack. Bake remaining cookies. You can also make a lemon icing or glaze to drizzle over cookies. If making ice cream sandwiches cool completely, then using slightly softened ice cream scoop onto one of the cookies and sandwich the other cookie on top. Either serve right away or wrap in plastic wrap and freeze.
Strawberry Molds
1 (5 oz.) can evaporated milk
1/4 cup sugar
3 oz. cream cheese, softened
1/4 cup plain Greek yogurt
1 tsp. pure vanilla extract
3 Tbl. light corn syrup
1 tsp. fresh lime juice
1 1/2 cups fresh strawberries, hulled
Into a saucepan add milk and sugar cooking and stirring about 3 minutes. Place soft cream cheese into a bowl and gradually add warmed milk mixture whisking to combine and smooth. Stir in yogurt and vanilla. Into a blender add berries, juice and corn syrup and process to smooth. In 6 molds add half of the cream cheese mixture then top with the berry mixture then the remaining cream cheese mixture. Tap the molds to distribute the mixtures and freeze at least 6 hours. To serve; remove from freezer, run a thin bladed knife around edges and place a small dessert plate on top turn over and turn out. Garnish with whole strawberries and you can drizzle with chocolate sauce.
Perfect Plum Cake
12 large ripe plums, pitted and sliced in half
3/4 cup sugar
1/2 cup butter
1 cup all purpose flour
1 tsp. baking powder
pinch of salt
2 eggs
Fresh lemon juice
Sugar and cinnamon
Preheat oven to 350 degrees. Into a mixing bowl add the butter and sugar beating to fluffy. Add in the flour, baking powder, salt and eggs mixing to combine. Spoon batter into a 9-inch springform pan. Place the plums skin side up on top of batter and sprinkle plums with some sugar, lemon juice and light dusting of cinnamon. Bake about 60 minutes, check with a wooden skewer to see if batter is cooked through, remove from oven to cool on wire rack, then refrigerate. Remove springform. Slice the cake into pieces serving with vanilla ice cream or freshly whipped cream.
Bon Appetit
"Though you have not seen him, you love him; and even though you do not see him now, you believe in him are filled with an inexpressible and glorious joy, for you are receiving the end result of your faith, the salvation of your souls." 1 peter 1:8-9
"I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love" - Ephesians 3:16-17
"Now faith is confidence in what we hope for and assurance about what we do not see." - Hebrews 11:1
"May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the powder of the Holy Spirit." - Romans 15:13
"But when you ask, you must believe and not doubt, because the one who doubts is like a wave of the sea, blown and tossed by the wind." - James 1:6
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